Flavor stability of soybean oil. 1. The role of the non‐saponifiable fraction
- 1 July 1947
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 24 (7) , 243-246
- https://doi.org/10.1007/bf02593204
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Modification of vegetable oilsJournal of Oil & Fat Industries, 1946
- Changes occurring in fat autoxidationJournal of Oil & Fat Industries, 1945
- FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACIDCanadian Journal of Research, 1944
- OXIDATION OF PHOSPHOLIPID CATALYZED BY IRON COMPOUNDS WITH ASCORBIC ACIDPublished by Elsevier ,1944
- DRYING OILS AND RESINS Ultraviolet Absorption Study of Esters of the Acids of Drying OilsIndustrial & Engineering Chemistry, 1940